Here is a very spicy but not hot chicken curry. The five spice (panch phoron) that we are using is a staple in Bengal and Orissa. These spices are used whole as tempering. We will be using these spices in a paste form.

Ingredients: Can use if found as a mix pack in the departmental store (Fenugreel seeds (0.5 tsp) (use judiciously as they are bitter in taste) Mustard seeds (1 tsp) Cumin seeds (1tsp) Fennel seeds (1 tsp) Nigella seeds (1 tsp))

Step 1: Making the Ingredients

Dry roast all the whole spices without any oil till the aroma is released. Be alert as they burn easily. Chop the onions and garlic and keep them separate. When the spices cool down. Grind them in a mixer to a fine powder. Add a tomato and make into a thick paste ( don't add water)

Marinade the chicken with this spice paste and some salt and turmeric( optional)

Step 2: Cooking

In a pan add mustard oil around 3 tsp (can be more). Heat the oil till it start to smoke (removes the bitterness). Now reduce the heat and add the chopped onions with a pinch of salt. Saute till they are golden. Now add the chopped garlic and cook for some more time. You can smell the flavor of garlic from far. Now add the chicken and cook with the lid on. You will see that the chicken is releasing lots of water. This water will cook the chicken evenly. Keep stirring from time to time. When the chicken looks pretty much cooked, remove the lid and let the water dry. At this point you can add green chillis ( broken in the middle, not cut). Now you can add the remaining marinade if any remaining in the mixing pan. Add 1 tsp cumin powder and 1 tsp coriander powder and cook for 2 mins. Add sufficient water.

Step 3: Finishing Touches

Season with a pinch of sugar and salt to taste. Look for the trace of oil on the sides to understand if the cooking is done. Sprinkle a hand full of chopped coriander and remove from heat.

You can serve it with just steamed rice. Additions can be poppadums and freshly cut salad (coleslaw can also be used).